How To Prepare Coleslaw Salad
Originally, it was brought over to New York state in the 18th century by the Dutch settlers.
It consists of shredded cabbage, mayonnaise, carrots, buttermilk or sour cream with vinegar, sugar, and other seasonings, depending on the cook and regional variations.
Some of the variations have other ingredients such as salad dressings, celery seeds, grated cheese, pineapple, or peppers.The salad is always served chilled, and it’s commonly used in hamburgers, sandwiches, and hot dogs.
RECIPE INGREDIENTS
7 cups green cabbage , finely shredded
1 1/2 cups carrot, shredded
1 medium red onion, shredded (optional)
DRESSING:
1/2 cup Hellman’s mayonnaise (or any of choice)
1/2 cup sour cream or yoghurt
1 1/2 tablespoons apple cider vinegar or white wine vinegar
2 teaspoon Dijon mustard
2 tablespoons white sugar
3/4 teaspoon celery salt
1/4 teaspoon black pepper
DIRECTIONS ON HOW TO PREPARE COLESLAW SALAD
In a large bowl, mix dressing ingredients together. Place cabbage, onion and carrot in a bowl. Pour over Dressing, toss well.
Set aside for at least 20 minutes before serving, preferably 2 hours (this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!). Toss well before serving.
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Ingredients
7 cups green cabbage , finely shredded
1 1/2 cups carrot, shredded
1 medium red onion, shredded (optional)
DRESSING:
1/2 cup Hellman's mayonnaise (or any of choice)
1/2 cup sour cream or yoghurt
1 1/2 tablespoons apple cider vinegar
2 teaspoon Dijon mustard
2 tablespoons white sugar
3/4 teaspoon celery salt
1/4 teaspoon black pepper
Instructions
- In a large bowl, mix dressing ingredients together. Place cabbage, onion and carrot in a bowl. Pour over Dressing, toss well.
- Set aside for at least 20 minutes before serving, preferably 2 hours (this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!). Toss well before serving.
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Ingredients
7 cups green cabbage , finely shredded
1 1/2 cups carrot, shredded
1 medium red onion, shredded (optional)
DRESSING:
1/2 cup Hellman's mayonnaise (or any of choice)
1/2 cup sour cream or yoghurt
1 1/2 tablespoons apple cider vinegar
2 teaspoon Dijon mustard
2 tablespoons white sugar
3/4 teaspoon celery salt
1/4 teaspoon black pepper
Instructions
- In a large bowl, mix dressing ingredients together. Place cabbage, onion and carrot in a bowl. Pour over Dressing, toss well.
- Set aside for at least 20 minutes before serving, preferably 2 hours (this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!). Toss well before serving.